Garlicky mushrooms are a great addition to your pasta, salads or side dishes. Use these delicious garlicky mushrooms to top crostini with an Italian no-oil pesto spread and serve as an impressive appetizer.
Chef's notes
In this recipe, pay attention to timing. To avoid burning the garlic, add it right before you add the mushrooms and liquid.
As a substitute for the wine, please use stock to deglaze the pan.
Steps
1
Preparing the Garlicky Mushrooms
Ingredients
1/4 cup shallot, minced
2 garlic cloves, minced
2 cup loosely packed wild mushrooms such as king oysters, shimiji or chanterelles
3 tbsp madeira or marsala wine
2 tbsp fresh chives, minced
sea salt, to taste
freshly ground black pepper, to taste
First, gather and prepare your mise en place. For the mushrooms, depending on their size you may need to cut up a few of the bigger ones. Leave some whole or in bigger pieces to give the dish more contrast.
*Note: mushrooms such as chanterelle, oyster, shitake, cremini, porcini, morel etc. would all work well.
To prepare the mushrooms, bring a large fry pan to medium heat. Add the shallots and cook until they begin to stick. Once they begin to stick, add the garlic and mushrooms. Stir well until the mushrooms also begin to stick. Be careful not to let them burn.
Next, add wine and deglaze the pan. Sauté until the mushrooms have released their liquid and the pan is almost dry–about 4 minutes. Gently stir in the chives, season with sea salt and freshly ground black pepper, to taste.
Serve as a topping to crostini or as a side dish. These mushrooms also make a nice topping for dishes such as creamy polenta. They can even be tossed with your favorite pasta.
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Use stock or even a touch of water water, not wine vinegar - that is way too acidic. Keep the deglazing liquid more neutral if you prefer not to use wine. ~Ken
I made this dish... it was decent. Granted I didn't have the Madeira wine. Next time I will add a dash of butter and oil to sweat the shallots/garlic, the mushroom should have had a much more profound garlic onion flavor. Maybe even make it an integral sauce like sucs from chicken breast.
Hi Theo and thanks for your great comments! We appreciate your learning with Rouxbe and your enthusiasm is really exciting to see! Keep on cooking and learning with Rouxbe! Chef Kirk
Hi Karen and thanks so much for your post. We appreciate - I trust that your peers will chime in but I will say that so long as you ensure that your pan is nice and hot before adding your mushrooms, you shouldn't be at risk of any ingredients sticking to the pan! Thanks so much and keep on cooking with Rouxbe! Chef Kirk
Hi Shelley! Thank you for your question. If you use alcohol in cooking the replacement options are plentiful- Madeira, red or white wine, vermouth, brandy, bourbon, or even port. If you are staying away from alcohol for any reason my favorite option is vegetable stock. Balsamic, ume plum vinegar and tamari work but burn much more quickly so you want to add them when the pan is hot but the heat is off. Best of luck. Lauren
Is it ok to use portobello mushrooms? I know the other types listed may give it a bit of a different taste, however in my area I can’t find these types. (May be because of the current crises)
Hi Janifer. Absolutely. Good instinct there. Yes, we have all been having trouble finding exactly what we are looking for in the stores. This is a good time to use your knowledge to find creative (but sensible) substitutions. We are here for you with questions. Portobellos would be fine here. I would slice them a little smaller or cube them. They may need a little more time in the pan. Lauren
Hi Susan, You can use this technique on just about any vegetable of your choosing, just be sure to adjust the heat and cooking time for good results. I would try it out with some carrots or fennel, and then see where you want to go from there. The possibilities are endless! Good luck. Cheers, Sandy
Okay things did not go smoothly with the Chanterelle mushrooms and I tried getting the temperature right with 2 different pans. Round one I used a cast iron frying pan and tried the mercury test, the water never turned into one mercury ball. It’s an electric stove top and it smelled really hot. Yesterday I seasoned that pan with flax seed oil. Then, When I tried to sauté the shallots they just burned despite constantly moving them around. Burn! Are the heating guidelines for dry sauté different for a cast iron pan?
Round 2 I used my only other option a non-stick Ballini fry pan. I sautéed and tried to glaze and added the mushrooms but they just didn’t cook, maybe the heat was too low? I tried medium high but less high than with cast iron. When I thought it was glazing, although hard to see because gray bottom is speckled like pebbles in this pan, I put in some Marsala wine. I was nervous they were going to burn again, I was hungry and didn’t want to waste the ingredients again. They didn’t seem carmelized at all, too bad. What do I need to do differently with this pan? How cooked should they be? What is a good result in terms of texture of the final product versus cooking with oil?
I’m thinking of buying a stainless steel pan for better results with dry sauté, unless there is something that I am missing on how to optimize use of what I already have?
Hi Kate, I appreciate your commitment to this technique and your craft! Cast iron pans have a somewhat rough surface that never lets the "mercury ball" take shape, so chances are, with your attempts, you got it screaming hot. Another issue, is that both electric cooktops and cast iron pans hold heat so well/long, it was going to be a struggle for you to get the pan to settle back into a temperature appropriate for browning and not burning without waiting some time.
On the -side, a non-stick pan, is just that.... non-stick, therefore it creates minimal development of "sucs" or coloring on the pan. In that case, if I were there with you, I would have suggested turning up the heat, as opposed to down. This is all nuance and takes time and practice. But, remember, you are in control of the heat, just pay attention to the food itself and adjust as needed. Don't worry, you've got this! Cheers, Sandy
Hi Cecilia, we don't have nutrition information for each recipe. Please consider reaching out directly to the FOK team at https://www.forksoverknives.com/contact-us/. ~Eric
Ken R • Rouxbe Staff •Use stock or even a touch of water water, not wine vinegar - that is way too acidic. Keep the deglazing liquid more neutral if you prefer not to use wine. ~Ken
Theo P •I made this dish... it was decent. Granted I didn't have the Madeira wine. Next time I will add a dash of butter and oil to sweat the shallots/garlic, the mushroom should have had a much more profound garlic onion flavor. Maybe even make it an integral sauce like sucs from chicken breast.
Kirk B •Hi Theo and thanks for your great comments! We appreciate your learning with Rouxbe and your enthusiasm is really exciting to see! Keep on cooking and learning with Rouxbe! Chef Kirk
Karen S •The dish looks delicious and with no oil! Does anyone have problems with the ingredients sticking to the pan?
Lauren L •Hi Shelley! Thank you for your question. If you use alcohol in cooking the replacement options are plentiful- Madeira, red or white wine, vermouth, brandy, bourbon, or even port. If you are staying away from alcohol for any reason my favorite option is vegetable stock. Balsamic, ume plum vinegar and tamari work but burn much more quickly so you want to add them when the pan is hot but the heat is off. Best of luck. Lauren
Janifer C •Is it ok to use portobello mushrooms? I know the other types listed may give it a bit of a different taste, however in my area I can’t find these types. (May be because of the current crises)
Donna M •Delicious recipe! I've prepared this recipe as written and have just prepared it with Thai basil in place of the chives, too. Yum! :-)
Sandy S •Hi Susan, You can use this technique on just about any vegetable of your choosing, just be sure to adjust the heat and cooking time for good results. I would try it out with some carrots or fennel, and then see where you want to go from there. The possibilities are endless! Good luck. Cheers, Sandy
Kate G •Okay things did not go smoothly with the Chanterelle mushrooms and I tried getting the temperature right with 2 different pans. Round one I used a cast iron frying pan and tried the mercury test, the water never turned into one mercury ball. It’s an electric stove top and it smelled really hot. Yesterday I seasoned that pan with flax seed oil. Then, When I tried to sauté the shallots they just burned despite constantly moving them around. Burn! Are the heating guidelines for dry sauté different for a cast iron pan? Round 2 I used my only other option a non-stick Ballini fry pan. I sautéed and tried to glaze and added the mushrooms but they just didn’t cook, maybe the heat was too low? I tried medium high but less high than with cast iron. When I thought it was glazing, although hard to see because gray bottom is speckled like pebbles in this pan, I put in some Marsala wine. I was nervous they were going to burn again, I was hungry and didn’t want to waste the ingredients again. They didn’t seem carmelized at all, too bad. What do I need to do differently with this pan? How cooked should they be? What is a good result in terms of texture of the final product versus cooking with oil? I’m thinking of buying a stainless steel pan for better results with dry sauté, unless there is something that I am missing on how to optimize use of what I already have?
